Crunchy Daikon and Pear Salad with Miso-Citrus Dressing

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 10 min

Total 25 min

Ingredients

1 small daikon radish (about 2 cups / 240 g), peeled and julienned
1 firm Asian pear, cored and julienned
1 seedless cucumber, thinly sliced
3 scallions, thinly sliced on a bias
1/2 cup (15 g) fresh cilantro and mint leaves, torn
1 sheet toasted nori, cut into thin strips
2 tbsp (30 ml) toasted white sesame seeds
1 small red chili, thinly sliced (optional)
2 tbsp (30 ml) rice vinegar
1 tbsp (15 ml) fresh lime juice
1 tbsp (18 g) white miso paste
1 tsp (5 ml) low-sodium soy sauce
1 tsp (7 g) honey
1 tsp (2 g) finely grated fresh ginger
2 tbsp (30 ml) neutral oil (grapeseed or canola)
1/2 tsp (2.5 ml) toasted sesame oil

Instructions

1. Place the julienned daikon, pear, cucumber, and sliced scallions in a large bowl; add the torn cilantro and mint.
2. In a small bowl, whisk together rice vinegar, lime juice, white miso, soy sauce, honey, grated ginger, neutral oil, and toasted sesame oil until smooth and emulsified.
3. Pour the dressing over the salad and toss gently to coat. Taste and adjust with a splash more lime or a pinch of salt if needed.
4. Let the salad rest for 5–10 minutes to lightly soften and meld flavors.
5. Finish with toasted sesame seeds, nori strips, and sliced chili (if using). Serve chilled.